Polenta with cauliflower and onions from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes For Inspired Everyday Eating by Jack Bishop

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Notes about this recipe

  • Avocet on September 22, 2017

    I added garlic, parsley and Kalamata olives, which perked it up. Otherwise it would have suffered from the blandness macfadden pointed out. I also did not add the butter to the polenta, and I cut the olive oil in half. It was good with those changes. p. 188

  • macfadden on February 15, 2016

    This was not a big hit here. I thought it was a bit bland, and (maybe I used big onions or something, but) I found the quantity of onions overwhelming to the texture.

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